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Filed under: Dairy, On the Blogs, How To  The first time I came across the term 'brown butter,' I was reading a menu at an Italian restaurant. I was 20 and functioned under the firm assumption that butter was bad. I couldn't imagine why any thinking person would create a sauce that was based solely on butter. However, one of my dining companions ordered that pasta dish and when the plates arrived, I was entranced by the sweet, nutty smell that was gently rising from her plate. She noticed my fascination and offered me a bite. The forkful of pasta instantly converted me from a butter avoider to a butter lover .
Despite my affection for butter, I don't use brown butter in my own cooking frequently. However, since reading Nicole's post on Baking Bites that details how to make it, I'm thinking that I need to cook up a batch and find an excuse to gently toss some veggies or pasta in it. Read | Permalink | Email this | Comments
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